Recipe: Gluten Free Coconut Bread (inspired by Norfolk Island!)

One of my all time favourite things about travelling is getting to experience local food and traditions. Whilst being a coeliac with a million and one intolerances limits what I can eat these days, I still love finding out about local recipes and whilst we were in Norfolk Island earlier this month, we were lucky enough to go on a foraging trip and got to try some traditional Norfolk Island recipes! 

One of the dishes we got to try was a delicious coconut bread which Rachel had kindly made gluten free - and we haven't stopped thinking about it since!

Whilst I don't have Rachel's recipe, I came up with my own recipe which is almost exactly the same, however, it's vegan, gluten free and low fat! 

This Coconut Bread is delicious eaten on it's own or spread with butter or your favourite nut butter. You can toast it or simply slice and enjoy - it's a versatile recipe that's made with just five ingredients (though you can even drop it to four!) and it's one I'm sure you'll make over and over again. 

So let me share the recipe with you! >> 

Vegan & Gluten Free Coconut Quick Bread Recipe

inspired by our gluten free Norfolk Island trip | makes 10-12 slices 

low fat, gluten free, vegan, dairy free, egg free, nut free, low sugar

1 cup (120g) gluten free self raising flour 

1 cup (80g) dessicated coconut 

1/4 cup (50g) coconut sugar or brown sugar* 

1 cup milk of your choice (we used unsweetened almond)

2 tbsp (30g) unsweetened applesauce (optional but recommended if you want a moister more cake-like bread)

• Preheat your oven to 180C/350F 
• Grease and/or line a small loaf tin and set aside.
• Combine all your ingredients in a medium sized mixing bowl until just combined, then pour into your prepared loaf tin. 
• Bake for 1 hour or until your loaf is cooked through (you will likely need to cover the top with foil halfway through as it will brown on top before it's cooked all the way through). Test your loaf to ensure it's cooked by inserting a knife or skewer into the centre - you'll know it's cooked when it comes out clean and your loaf feels firm. 
• Allow to cool slightly before slicing and serving!
• This bread will keep stored in an airtight container at room temperature or in the fridge for 2-3 days. Serve on its own, toast or spread with your favourite spread!

*If you want this to be sweeter, use up to half a cup

But tell me, what do you love most about travelling?

And what's a recipe/food that reminds you of home?

I love to travel because I love to learn about new and different cultures and places - I love nothing more than getting out and exploring the new world around me!